Shrimp Curry

Course: Entree

Cuisine: Caribbean, Jamaican

Prep Time: 15

Cook Time: 20

Making the Jamaica Curry Powder: 8

Total Time: 43

Servings:

Calories: 264kcal

Author: Kris Longwell

Shrimp Curry is a Caribbean classic dish that is so deep in flavor it is just transcendent. Get yourself the spices needed to make the Jamaican curry powder from scratch, and you won't believe how good this dish is!

Print Recipe

Equipment

Large skillet/saucepan

Ingredients

2 tablespoon unsalted butter
1 tablespoon Jamaican curry powder click link for recipe
1 medium onion finely chopped
½ green bell pepper seeded, cored, and finely chopped
1 clove garlic
1 scotch bonnet or any hot pepper, seeded, and finely chopped
1 tablespoon tomato paste
⅔ cup coconut milk unsweetened, stirred
⅔ cup seafood stock or chicken
1 lb shrimp extra-large, peeled and deveined
½ teaspoon Kosher salt See NOTES
¼ teaspoon black pepper freshly ground
corn starch slurry optional, see NOTES

Instructions

Melt the butter in a large saucepan over medium-high heat. Add the curry powder, stir to incorporate, and cook for 1 minute.
Add the onion, bell pepper, garlic, and hot pepper, and sauté for 2 to 3 minutes, stirring frequently.
Stir in the tomato paste. Add the coconut milk, stock, salt, and pepper. Simmer for 10 minutes.
Add the shrimp and cook for 3 to 5 minutes until pink and cooked through (don't overcook).
Taste and add more salt, if desired.
If you prefer a thicker sauce, make a slurry by mixing together 1 tablespoon of cornstarch and enough cool water to just create a slurry, usually 1 teaspoon of water. Add a little of the slurry into the sauce and it will thicken slightly. Add more to reach your desired consistency.
Serve at once over steamed rice or cooked pasta.

Video

Notes

If using purchased Jamaican curry powder, or even any other kind of curry powder, check the label, some varieties contain salt. Homemade curry powder will have no salt. So season carefully. Taste before adding more salt.

You can substitute Madras curry powder for the Jamaican. Madras carries more heat than Jamaican, so you may want to consider omitting the hot pepper. Also, the addition of 1 teaspoon of ground allspice will make it taste closer to Jamaican-style.

Shrimp curry is traditionally not a really thick sauce, however, if you prefer it a bit thicker, then add the cornstarch slurry. Add a little at a time, as it will thicken the sauce quickly.

Store any leftovers in an air-tight container in the fridge for 5 to 7 days. It will freeze for up to 2 months.

Nutrition